The hearty Chinese soup I've been making since '78, got it from my aunt, and now I'm sharing it with you.

Our friend Tanya likes to read different recipes on the Internet, experiment with tastes and be sure to invite one of her friends to a tasting. Then she has Asian pilaf with raisins for lunch, then Polish borscht with dumplings, then chicken legs in Korean. And today I was invited to try. Chinese soup.



When I came to Tanya, Lena was already sitting in the kitchen discussing fresh gossip, and fragrant soup was bubbling appetizingly on the stove. Tanya poured the finished dish into the bowls and put chopsticks at each plate. "Don't be kidding me!" protested Lena. Nothing will happen if we eat Chinese soup with our spoons! In Chinese cuisine, Lena and I are not experts, but the sour and sweet soup fell to both of us, and we asked Tanya to tell us how she made it. A friend kindly shared the recipe.

Chinese Soup Ingredients for Soup

• 4 chicken legs (large)
• 1 bulb
• 1 carrot
• 250g shiitake mushrooms (champignons)
• 1 big celery root
• 1 daikon radish
• 4 sheets of dried algae
• 1 lemon
• sugar
• soy sauce
• salt, chili pepper to taste
• poultry

Test ingredients

• 2 eggs
• water (warm)
• rice-meal
• pinch

Preparation

1. Clean the ham from feathers, wash and put to boil in a pan, filling it with water. Bring to a boil and change completely the water, while rinsing the ham under running water. Let's start cooking again.
   
   
   
   
2. Peel the carrots, cut them in half. A whole unpeeled bulb is cut in two. Roast the vegetables down in a dry pan. Then we throw onions (with husks) and carrots into a pot of broth.
3. We cook the ham until we're ready. We boil, grind and roast mushrooms in the pan. Ready broth filter. In the legs, we separate the meat from the bone, cut into pieces of medium size and fold on a plate. Carrots and onions are thrown away.
   
   
   
   
4. Clean the vegetables. Cut the celery with a cube and cut the radish with a straw. We pour chicken seasoning into a pan with broth to get a pronounced taste of chicken, and put celery in the soup.
5. While the celery is cooked, prepare the dough for dumplings: shake the egg with a fork, add a pinch of salt, and then sprinkle a little flour and stir with a spoon so that there are no lumps. It should be a dough of thick sour cream consistency. If the mass is too dense, dilute it with warm water.
   
   
   
   

Chinese soup: cooking In the pan add sugar, 5 spoons of soy sauce and squeeze lemon juice. When the celery is brought to semi-ready, we lower the dough into the boiling broth with a teaspoon - make dumplings. Then we add daikon radish, mushrooms and chicken meat to the soup. Keep cooking. The sheets of dried algae are crushed (broken) with their hands, they are added to the pan 5 minutes before preparation.



We boil the soup on a slow heat until the dumplings are ready. Salt and pepper. Chili peppers can be used dried or fresh. Try the soup and add spices to taste. Done!

Chinese soup: I like to cook from semolina cereals: shake eggs, add a pinch of salt and sprinkle some semolina. Everything needs to be thoroughly mixed. The mass should be initially liquid, then it is allowed to stand a little so that the semolina groats swell.



The consistency of the test should resemble thick sour cream. Too thick dough diluted with a whipped egg or warm water. The mass is dipped with a teaspoon into a boiling broth to form a kind of dumplings.

I never learned how to use chopsticks, although since that day I often make Chinese soup according to a friend’s recipe. Try it and you will like it.